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30 • minutes
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4 • serves
difficulty icon
Easy

Healthy Lamb Burger With Veggie Chips

5/5 (1)

Ingredients

  • Lamb Patties
  • tick500g organic lamb mince
  • tick½ brown onion, finely sliced
  • tick2 garlic clove, peeled and crushed
  • tick1 egg, beaten
  • tick2 tbsp Chantal Organics Brown Rice Flour
  • tick3 tbsp fresh parsley, finely chopped
  • tick1 tsp cumin powder
  • tick½ tsp chili flakes
  • tick1 tsp curry powder
  • tick1 tbsp Chantal Organics Tamari Sauce
  • tick½ tsp Chantal Organics Sea Salt Fine
  • tick½ tsp pepper
  • tick1-2 tbsp Chantal Organics Coconut Oil – for frying
  • Burger Filling
  • tick1 large tomato, sliced
  • tick1 carrot, grated
  • tick4 large lettuce leaves
  • tick1 large avocado, sliced
  • Veggie chips:
  • tick3 carrots, cut into chips
  • tick3 parsnips, cut into chips
  • tick½ tsp Chantal Organics Sea Salt Fine
  • tick2 tbsp Chantal Organics Coconut Oil

instructions

  • Step 1.

    Heat oven to 180C degrees. Lay chopped carrot and parsnips on a baking tray, drizzle with melted coconut oil, season with sea salt and fan bake in the oven for 20-25 minutes.

  • Step 2.

    To make the patties, combine all the ingredients, except the coconut oil, in a large bowl and mix with your hands. Using your hands, divide the mixture into 4 patties.

  • Step 3.

    Melt the coconut oil in a large frying pan over a medium-high heat, and cook the patties for 4-5 minutes on each side, or until cooked to your liking. Place on a plate and cover with foil to keep warm.

  • Step 4.

    To serve, lay a lettuce leaf on a plate, top with a meat patty, tomato and grated carrot, sliced avocado. Top with another lettuce leaf. Repeat with the remaining patties and serve along side veggie chips.

Chantal Organics Products used

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Sea Salt Fine
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Coconut Oil Deodorised/Neutral
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Tamari Soy Sauce
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Brown Rice Flour

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